“FRUIT COOKERY”

 Different colored fruits contain different nutrients and it is

recommended that we can consume a wide variety of fruit in
order to receive the benefits from various types.
 Fruits can leave you looking better and feeling great as part of a
healthy diet which can be an all-round improvement for your
wellbeing.
PRINCIPLES OF FRUIT COOKERY

 Fruit is cooked to enhance flavor and sometimes the quality

of a dish.
 Avoid soaking fruit for a long period of time in water prior
to cooking.
Before main preparation, ensure that all fruit is washed thoroughly to
remove dirt and insects.
 If fruit is to be peeled, take a thin layer of skin off the fruit. This is
common for fruits such as apples and pears especially when cooking.
 produced. Fruit should be very ripe for stewing as maximum flavor is
produced
 Cooking fruit will destroy bacteria and stewing is one method of
cookery that can be used for fresh fruit.

METHODS OF COOKERY:

There are various methods to cook the fruit which are as follows:
When cooking
SIMMERING: fruits, simply
warm them in
 Generally boiling is too harsh method for most fruits. hot liquid by p
lacing them in
 Gentle simmering preserves the texture and shape of fruits. a pan of boiled
water.
POACHING:

Poaching fruits is a similar method and is common wat to cook fruits such
as pears. Bring the water to a simmer and then gently lower the
fruit into the pan with the spoon. Immediately reduce the heat so
the liquid is barely bubbling and cook the fruit until its tender.

STEWING:

You could also stew fruit where the saucepan is covered and the
fruit is cooked in just enough liquid to cover it. This method helps
keep it moist.

BAKING:

Baking fruit is another cooking method where the skin should

be left on because once again, it holds the shape of the fruits
throughout the cooking process.

PUREE:

 Pureed fruit is another cooking method that requires little

effort. Simply cut and peel the fruit into small pieces and cook
in a minimal amount of water until the fruit is very soft.
 Once the fruit is soft, simply blend both fruit and some of the
liquid until finally pureed.
 Adjust taste with sugar.

“Methods and Principles of Meat Cookery”

 Principles of Meat Cookery
 Before Carving or Serving roasted beef or lamb, allow meat
to rest, approximately 5 minutes - Resting enables
temperature to even out, the meat fibers to relax and
reabsorb some of the juices. The relaxed meat becomes more
tender and easier to carve with less loss of juices.
 Cooking time depends upon the amount of connective tissues
present in meat. The tender cuts of meat usually dry heat, require only
a short cooking period, tougher cuts of meat with much connective
tissues required prolonged cooking.

Dry Heat Methods of Cooking

 “Methods of Meat Cookery”

Grilling And Barbecue

 Grilling is a fast, dry method of cooking tender cuts with

heat directed from below or above the meat. Food is placed
on a rack or grill bars over a gas, charcoal grill or barbecue.
 The grill rack must be preheated and the meat lightly brushed
with oil before cooking.
 Barbecuing is a variation of this method.

Pan grilling

 Pan-grilling is another fast, dry heat method suitable for tender

cuts, but the meat is cooked directly on the heated surface –
usually a heavy iron pan, griddle pan, or on a metal hot plate.
 The cooking surface may be lightly greased, but minimal fat or
oil is used. This is not frying.

Pan Frying

 Pan frying (shallow frying) is a fast cooking method for small,

tender cuts in a pan containing a small quantity of hot fat, oil or
butter.
 The pan is not covered during frying. Turn meat occasionally
until done as desired and browned on both sides. Season, if
desired.

Roasting

 Roasting is a dry heat method that may use a small amount of

fat or oil as a baste. The meat is cooked in an oven or on a
rotating spit over a fire, gas flame or electric grill bars.
 Meat is not covered and no water is added.

Microwave

 Microwave cooking can be used for cooking or reheating meat.

Microwave oven some in various sizes with different levels of
power and choice of functions, e.g. defrost, browning,
reheating.
 Microwave cooking is quick, convenient, safe and economical.
 Moist Heat methods of Cooking

1. stewing 2. Steaming 3. Pressure cooker 4. Poaching 5. Boiling

6. simmering 7. Blanching

Steaming

 Steaming is a moist heat cooking process. The meat does not

come in contact with the cooking liquid but it instead is cooked
by surrounding steam.
 Steaming results in tender, well flavored, Juicy meat with
minimum weight loss or shrinkage. steaming is fast and easy,
saves on energy.

Stewing

 In stewing, meat cut into smaller pieces or cubes is cooked

gently in liquid to completely cover it, and the vegetables are
included.
 Stewing is suitable for the least tender cuts of meat that become
tender and juicy with the slow moist heat method.
 When stewing lean meat, prolonged cooking close to the boil is
necessary to soften connective tissue and make tough meat
tender, lean meat become dry in texture.

Braising

It is a combination of moist and dry heat methods of cooking

and is usually applied to less tender cuts of meat.

 In a heavy frying pan, brown meat on all sides in a small

amount of oil, pour off fat. Season, if desired
 Add a small amount of liquid to the meat; cover pan tightly.
Simmer on top of the range or cook in the oven at 350 ᐤF until
tender.
Methods of Poultry Cookery
 “SUGAR COOKERY”

SUGAR AND SUGAR PRODUCTS

 Sugar is an organic compound, classified under

carbohydrates.
 It is most highly concentrated in sugar beets and sugar cane.

 These two sugars are identical and are 99.9 % Sucrose.

 Sugar is a sweetening agent. It is added to beverages and foods
to increase palatability. It is a source of energy providing 4
kilocalories per gram.

ROLES OF SUGAR IN COOKERY

 It is used as a sweetening agent.

 Used in the preparation of sugar syrup for sweets like gulab
jamans, fruit squashes.
 It is preservative in jams and jellies. High concentration of sugar
prevents the growth of microorganisms.
 Sugar contributes to the flavor and color of the product when it
is caramelized.
 It helps to improve texture of cake and confectionary.
 It can be used to prepare sweets and candies.

PRINCIPLES

 The flavor of sugar is sweet. Fructose is the sweetest tasting

sugar. Sucrose is more sweet than glucose. Sucrose is the most soluble
sugar and lactose is the least soluble.
 In heating the solubility of sugar increases.
 All sugar mixture produce better result if not stirred, while cooking. If
stirring is necessary stir only enough to prevent burning.
 Clear weather is the best kind for making candies. Moisture is the air
makes candy sticky, interfering with the good results.
 Proper measuring of ingredients is necessary for effective results.

METHODS OF SUGAR COOKERY

 The success of sugar cookery greatly depends upon a knowledge of the

exact temperature required for a given result.
 Boiling sugar solutions may be so varied or treated that they produce
either crystalline or un crystalline candies. Special texture may result
from the use of certain added substances such as
gelatin or egg white.

CRYSTALLINE CANDIES:

 Fondue: fondant results from the cooking of a sucrose

solution to a certain range of temperatures, after
which the solution is cooked and beaten until
crystallization occurs.

 Fudge: The principles of making fudge do not differ

from those for making fondant. Usually the
butter, chocolate and the milk furnish the
substance. Fudge made from cocoa instead of
chocolate should be cooked to slightly lower
temperature.

NONCRYSTALLINE CANDIES:

In non-crystalline candies, one prevent the crystallization of sugar by

cooking to very high temperatures. So that finished
product harden quickly before the crystals have a
chance to form or adding such large amounts of
interfacing substances that crystals can form.

 BRITTLES: brittles are cooked to temperature that

are light enough to give a hard, brittle candy that
solidify before it has a chance to crystalline.

 CARAMELS: caramels are from noncrystalline

candies. Cooking temperature varies with the kind
and preparation of ingredients used.

 TAFFY: Taffy may be made from simple sucrose syrup with additive of
sugar or lemon juice. Taffies are hard candies than caramels, and
therefore require higher cooking temperatures.